Maximizing Your Restaurant Equipment Lease
Food and supplies do not magically show up in any restaurant, even though a restaurant equipment lease does make the process a little more efficient. Restaurant owners and managers need to have set procedures in place for the proper reception and disbursement of supplies, food, and other necessary items.
Orders should be checked upon delivery, verifying that the product and the amount of that product are all correct. Quality of the product should be inspected a well, with damaged items or bad food being recorded and returned.
You want to first verify the quantity, making sure that every product ordered is accounted for in the delivery, and this is done by comparing the order guide to the invoice and manually checking off each individual item as it is found. Weights and counts should all jibe. Damaged products should be dealt with before signing off on the invoice. Negotiate all terms with your vendors in the event of damaged or otherwise unusable products in your delivery.
Verify quality. Refrigerated and frozen items should arrive at the appropriate temperature, and products should show no signs of damage. If product arrives that is moldy or rotten, refuse the order until such time is it can be made right. The correction of the order is the vendor’s responsibility.
Make sure that the cost on the invoice is correct. Restaurant expenses are often made up largely of food and supplies, and recording the appropriate amounts is vital when it comes to overall profits and losses. You should always keep track of all purchases, as this will allow you to remain aware of your spending and know exactly where the money is going. Profit and loss statements are excellent for this purpose, and can be utilized with the proper software that not only tracks expenditures, but can also print out a categorized breakdown of all monies spent. This allows you to calculate expenditures and usage.
Supplies should also be properly stored in safe, clean storage areas, with perishables stored at the proper temperatures. Food items should be rotated to make sure that older product gets stored near the front so that it will be used before it expires. Train all employees on rotation procedures.
Perishable foods should be labeled with their expected shelf life, which is the time the food can sit before being prepared and used. Create a shelf life chart that can be hung in your kitchen so employees have an easy reference.
Leasing restaurant equipment is an excellent way of obtaining many needed supplies for your establishment. A restaurant equipment lease allows for the acquisition of this material with a minimum outlay of capital, freeing up funds for other purposes or projects. Restaurant equipment leasing professionals like LeaseQ are in the business of providing quality, efficient restaurant leasing options for various eateries, and the approval process is done online quickly and easily.